MODULES IN

TLE - 9
Cookery
QUARTER 4 – WEEK 1
 MODULE CODE: PASAY-TL9E-Q4-W1

Name: ___________________________________________________ Date: ______________________

Name of Teacher: _______________________________________ Section : ___________________

DEPARTMENT OF EDUCATION-NATIONAL CAPITAL REGION

NATIONAL CAPITAL REGION
SCHOOLS DIVISION OF PASAY CITY

MODULE IN TLE-HE 9 (COOKERY)

FOURTH QUARTER/WEEK 1/DAY 1

Objective: Recognize the tools and utensils needed in preparing desserts.

Lesson/Topic: Perform Mise En Place

Subtopic: Tools, Utensils, and Equipment Needed in Preparing Desserts

LEARN BY HEART

Dessert is usually a sweet course or dish (as of pastry or ice cream) usually served at the end of a meal.
Everyone should be familiar with the tools, equipment, and utensils needed in preparing desserts.
Every pastry chef must have these tools, utensils, and equipment for the efficient preparation of desserts.
Each tool is designed to perform a specific job in the kitchen.
1. Measuring cup and spoon. Individual measuring cup for dry ingredients, glass, measuring cup for
liquid, and measuring spoon for ingredients in small quantity.
2. Mixing bowl. Used for mixing ingredients. It comes in different sizes—small, medium, and large.
3. Cans, bottles, cartoon openers are used to open a food tin, preferably with a smooth operation and
comfortable grip and turning knob.
4. Cutting board a wooden or plastic board where fruits and vegetables can be cut.
5. A double boiler is used when temperature must be kept below boiling, such as for egg sauces,
puddings, and keeping foods warm without overcooking.
6. Funnels used to fill jars made of various sizes of stainless steel, aluminum, or plastic.
7. Graters used to grate, shred, slice, and different foods such as carrots, cabbage, and cheese.
8. Kitchen Knives often referred to as cook’s or chef’s knife. Use for peeling and slicing fruits and
vegetables.
• Fruit and salad knife used to prepare salad greens, vegetables, and fruits
• Spatula used to level off ingredients when measuring and to spread frostings
• Citrus knife used to section citrus fruits. The blade has a two-sided, serrated edge
• Paring knife used to core, peel, and section fruits and vegetables. Blades are short, concave with the
hollow ground.
9. Kitchen Shears They are practical for opening food packages, cutting tape or string to package foods,
or removing labels or tags from items.
10. Scraper a rubber or silicone tool to blend or scrape the bowl's food; metal, silicone, plastic egg
turners, or flippers.
11. Spoons solid, slotted, or perforated. Made of stainless steel or plastic, the solid ones are used to
spoon liquids over foods and to lift foods, including the liquid out of the pot
12. Temperature Scales used to measure heat intensity. Different thermometers are used for different
food preparation purposes – for meat, candy, or deep-fat frying.
13. Vegetable peeler. They are used to scrape vegetables, such as carrots and potatoes, and to peel
fruits. The best ones are made of stainless steel with a sharp double blade that swivels.
14. Whisks for Blending, Mixing used for whipping eggs or batter, and blending gravies, sauces, and
soups. The beaters are made of looped steel piano wires, which are twisted together to form the handle.
15. Wooden spoons continue to be kitchen essentials because of their usefulness for creaming, stirring,
and mixing. They should be made of hardwood
16. Baking pan One cannot bake without bakeware. Baking pans like loaf pans, cake pans, pie plates,
baking sheets, and so on are necessary for baking.

Equipment
More complicated tools are called equipment. They may refer to a small electrical appliance, such
as a mixer, or a large, expensive, power-operated appliance such as a range or a refrigerator.
1. Refrigerators/Freezers are necessary for preventing bacterial infections from foods.

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 MODULE CODE: PASAY-TL9E-Q4-W1

Name: ___________________________________________________ Date: ______________________

Name of Teacher: _______________________________________ Section : ___________________

2. Range a kitchen appliance used for cooking food.

3. Mixers. Used for mixing, creaming, beating, and whipping ingredients. The ultimate mixer for anyone
who bakes is, of course, a stand mixer.
4. Blenders are used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food. A blender is a
handy appliance.

Exercise 1
DIRECTIONS: Put a check (/) beside the correct tools and utensils needed in preparing desserts.

___ 1. Salad spinner

___ 2. Funnels
___ 3. Cans, bottles, cartoons opener
___ 4. Temperature scales
___ 5. Baking pan
___ 6. Deli knife
___ 7. Citrus knife

Exercise 2:
DIRECTIONS: Explain briefly the functions of the following equipment needed in preparing desserts. (2
points each)
1. Refrigerator/ freezer -
2. Range -
3. Mixer -
4. Blender -

Evaluation:
DIRECTIONS: Identify the following tools and utensils needed in preparing desserts. Write your answer
on the space provided before each number.
____________ 1. They are used to measure heat intensity.
____________ 2. A wooden or plastic board where fruits and vegetables can be cut.
____________ 3. It is used to scrape vegetables, such as carrots and potatoes, and to peel fruits.
____________ 4. They are practical for opening food packages, cutting tape or string to package
foods, or removing labels or tags from items.
____________ 5. It serves as a container for mixing ingredients. It comes in different sizes- small,
medium, and large.
____________ 6. One of the kitchen essentials because of their usefulness for creaming, stirring, and
mixing.
____________ 7. A rubber or silicone use to blend or scrape food from the bowl.
____________ 8. It is used to fill jars made of various sizes of stainless steel, aluminum, or plastic.
____________ 9. It is often referred to as a cook’s or chef’s knife. Use for peeling and slicing fruits and
vegetables.
____________ 10. A utensil for grating, shredding, slicing, and separating foods such as carrots,
cabbage, and cheese.

GENERALIZATION

Without the proper cooking utensils, preparing desserts can be rather frustrating and tiring. One
of the main reasons that cooking seems like an uphill task right now might be because you do not have
the proper utensils for the different desserts.

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 MODULE CODE: PASAY-TL9E-Q4-W1

Name: ___________________________________________________ Date: ______________________

Name of Teacher: _______________________________________ Section : ___________________

APPLICATION

Choose one of the few reasons why kitchen tools and utensils are essential in cooking or in
sandwich preparation and briefly explain your answer.
➢ Kitchen tools and utensils make the cooking fast-paced.
➢ Kitchen tools and utensils make the cooking comfortable and convenient.
➢ Kitchen tools and utensils make serving the food a better procedure.
➢ Kitchen tools and utensils make cooking more accessible and more acceptable.

Your output will be rated using the scoring rubric below:

CRITERIA 5 4 3
Generally clear and Lack of clarity and
Exceptionally clear and
Clear relatively easy to challenging to
easy to understand
understand understand
A thorough and A partial or not
Comprehensive comprehensive Substantial explanation comprehensive
explanation explanation

References:

1. Book: Cookery 9 K-12 Learning Module pp.170- 173

2. Online References:
https://tiptonequipment.com/the-importance-of-appropriate-
cooking-
equipment/page/7/?et_blog#:~:text=Kitchen%20equipment%20
is%20a%20great,be%20mess%2Dfree%20as%20well.
https://brainly.ph/question/1319069
https://newyorkstreetfood.com/kitchen-tips/5-reasons-you-
should-be-cooking-with-the-correct-utensils/

PREPARED BY:

FRIA B. CANLAS
BONA VANESA P. ATIENZA
PASAY CITY WEST HIGH SCHOOL

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 MODULE CODE: PASAY-TL9E-Q4-W1

Name: ___________________________________________________ Date: ______________________

Name of Teacher: _______________________________________ Section : ___________________

DEPARTMENT OF EDUCATION-NATIONAL CAPITAL REGION

NATIONAL CAPITAL REGION
SCHOOLS DIVISION OF PASAY CITY

MODULE IN TLE-HE 9 (COOKERY)

FOURTH QUARTER/WEEK 1/DAY 2

Objective: Explain the importance of desserts.

Lesson/Topic: Perform Mise En Place

Subtopic: Importance of Desserts

LEARN BY HEART

Dessert is not only delicious, but it can help improve your overall health and weight. Researchers
from Tel Aviv University report that eating dessert with breakfast, such as cookies or a slice of cake, can
aid with weight loss and help maintain a healthy lifestyle.

Reasons for eating desserts and sweets

• Dessert balances out a meal. and gives "closure" to the meal.

• Eating dessert is an opportunity to experience different flavors. and textures that you cannot get
in other foods like vegetables, meats, and fruits.
• Dessert can be an opportunity to be creative. You can make exciting mixtures that you otherwise
may not have thought of.
• Dessert is not "fattening". Remember, there is no such thing as a fattening food
• It will make you feel like a kid again. Forget anti-aging creams or long and sweaty workout sessions
at the gym; the fastest way to recapture your youth or embrace a more youthful spirit is to eat like a kid.
• It is romantic. Desserts are designed for romance. After all, you cannot order a salad with two forks.
However, when it comes to cake, that is a different matter.
• It is a (somewhat) healthy breakfast staple. Experts believe this is because eating more calories in
the morning provides your body with energy to last the entire day, limiting unhealthy snacking.
• It lowers your blood pressure. According to the study of Harvard 2011, chocolate rich in cocoa (as
found in unsweetened or dark chocolate) packs a high concentration of flavonoids, an antioxidant with
tremendous anti-inflammatory and immune system benefits.
• Lose weight. Even if you enjoy a decadent dessert, science says that you could still drop pounds if you
pay attention while you eat it.
• Satisfy cravings.

LET’S DO IT!

Exercise 1

DIRECTIONS: Read each statement carefully and fill in the blank (s) with the correct answer.

1. Dessert can be an opportunity to be ____________.

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 MODULE CODE: PASAY-TL9E-Q4-W1

Name: ___________________________________________________ Date: ______________________

Name of Teacher: _______________________________________ Section : ___________________

2. ____________ are designed for romance.

3. The fastest way to recapture your youth or embrace a more youthful spirit is to ____________ like
a kid.
4. Dessert balances out a ___________ and gives “closure” to the meal.
5. Eating dessert is an opportunity to experience different ____________ and textures that you cannot
get in other foods like vegetables, meats, and fruits.

Exercise 2

DIRECTIONS: Explain the following reasons for eating desserts and sweets briefly. (2 points each)

1. Eating dessert is an opportunity to experience different flavors and textures.

2. Dessert balances out a meal and gives "closure" to the meal.

EVALUATION

DIRECTIONS: Read each statement carefully. Write T if the statement is correct and F if it is not.

___ 1. Desserts can lower blood pressure.

___ 2. Eating desserts or sweets can make you look older.
___ 3. Experts believe that eating dessert a healthy breakfast because eating more calories in the
morning provides your body with energy to last the entire day, limiting unhealthy snacking.
___ 4. Dessert cannot be used as an opportunity to be creative.
___ 5. Dessert balances out a meal and gives "closure" to the meal.
___ 6. Dessert can be a healthy breakfast staple food.
___ 7. Eating dessert is an opportunity to experience different flavors and textures.
___ 8. According to the study of Harvard 2011, chocolate rich in cocoa (as found in unsweetened or
dark chocolate) packs a high concentration of flavonoids, an antioxidant with tremendous anti-
inflammatory and immune system benefits.
___ 9. The fastest way to recapture your youth or embrace a more youthful spirit is to eat like a kid.
___ 10. Dessert is not only delicious, but it can help improve your overall health and weight.

GENERALIZATION:
Dessert is not only delicious, but it also helps you keep a balanced diet. Eating healthy does not
mean only eating tons of vegetables. Dessert can help you receive your daily amount of required
nutrients.

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 MODULE CODE: PASAY-TL9E-Q4-W1

Name: ___________________________________________________ Date: ______________________

Name of Teacher: _______________________________________ Section : ___________________

APPLICATION:
Have one (1) healthy and nutritious recipe for dessert in your recipe notebook. Please report it
to the class next meeting.

References:

1. Book Reference: Cookery 9 K-12 Learning Module pp.174-175

2. Online References: https://www.thehealthy.com/food/reasons-
eat-dessert/
https://www.despinascafe.com/8-reasons-you-should-eat-dessert/
https://spoonuniversity.com/lifestyle/bananas-according-to-
ripeness-healthiest-time-to-eat

PREPARED BY:

FRIA B. CANLAS
BONA VANESA P. ATIENZA
PASAY CITY WEST HIGH SCHOOL

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 MODULE CODE: PASAY-TL9E-Q4-W1

Name: ___________________________________________________ Date: ______________________

Name of Teacher: _______________________________________ Section : ___________________

DEPARTMENT OF EDUCATION-NATIONAL CAPITAL REGION

NATIONAL CAPITAL REGION
SCHOOLS DIVISION OF PASAY CITY

MODULE IN TLE-HE 9 (COOKERY)

FOURTH QUARTER/WEEK 1/DAY 3

Objective: Classify the types of desserts and their characteristics.

Lesson/Topic: Perform Mise En Place

Subtopic: Classification/ Types of Desserts and their Characteristics (Fruits, Cheese, Gelatin,
Custard)

LEARN BY HEART

Here are some of the classification/ types of desserts:

A. Fruits

The simplest dessert and one of the best are fruits because they are nutritious, appetizing, and easy to
prepare and serve.

Characteristics of good fruit desserts:

• appetizing aroma
• simple
• clean washed appearance
• slightly chilled

B. Cheese

Cheese is another excellent dessert that is ready to serve. It is made in all parts of the world from
various milk from cows, goats, and sheep. Cheese differs depending on the kind of milk used; the kinds
of cheese-making procedures, the seasonings, and the ripening processes also distinguish its variety.
Each variety has a definite character, a unique appeal, and particular uses.

The three general types of cheese based on consistency are:

1. Soft
a. unripened cheese
b. ripened by bacteria
2. Semi-hard
a. ripened by mold
b. ripened by bacteria
3. Hard
a. with gas holes
b. without gas holes

C. Gelatin Dessert

These are easily prepared, economical, and vary in many ways. Gelatin is
marketed in two forms. First, the unsweetened, granular type must be
softened in water before use, and the fruit gelatin to which flavor, color, and
sugar have already been added.

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 MODULE CODE: PASAY-TL9E-Q4-W1

Name: ___________________________________________________ Date: ______________________

Name of Teacher: _______________________________________ Section : ___________________

D. Custard

Baked and soft custards vary in so many ways. Creamy, delicate, baked custards may be served in
their baking cups or unmolded and served with fruit garnishes or dessert sauces.

Characteristics of baked custard

firmness of shape
smooth, tender texture
rich and creamy consistency
excellent flavor

Characteristics of soft custard

velvety smooth texture
rich flavor
has pouring consistency of heavy cream

.
LET'S DO IT!
Exercise1
DIRECTIONS: Give the consistency of the given cheese below. Write your answer in the space
provided.
___________1. Unripened cheese
___________2. With gas holes
___________3. Ripened by bacteria
___________4. Ripened by mold
___________5. Without gas holes

Exercise 2

DIRECTIONS: Tell whether if the following characteristics mentioned below are for baked custard or
soft custard.

____________ 1. firmness of shape

____________ 2. rich and creamy consistency
____________ 3. velvety smooth texture
____________ 4. excellent flavor

____________ 5. rich flavor

____________ 6. smooth, tender texture

EVALUATION:

DIRECTIONS: Select the best answer. Write the correct letter on the blank before each number.

___ 1. A creamy and delicate type of dessert may be served in their baking cups or unmolded and
served with fruit garnishes or dessert sauces.

A. Cheese B. Custard C. Gelatin D. Fruit Salad

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 MODULE CODE: PASAY-TL9E-Q4-W1

Name: ___________________________________________________ Date: ______________________

Name of Teacher: _______________________________________ Section : ___________________

___ 2. These are easily prepared, economical, and vary in many ways. Gelatin is marketed in two
forms.
A. Cheese B. Custard C. Gelatin D. Fruit

___ 3. It is made in all parts of the world from various milk from cows, goats, and sheep.
A. Cheese B. Custard C. Gelatin D. Fruit

___ 4. The simplest dessert and one of the best is nutritious, appetizing, and easy to prepare and
serve.
A. Cheese B. Custard C. Gelatin D. Fruit

___ 5. The following are characteristics of fruit desserts except for:

A. Appetizing aroma B. Clean washed appearance C. Frozen D. Simple

___ 6. The characteristics of soft custard are: has pouring consistency of heavy cream, has a rich flavor
and ______________.
A. Has a poor flavor B. Has a sour flavor C. Velvety smooth texture D. All of the above

___ 7. A baked custard has a firm shape, rich and creamy consistency, excellent flavor and _______.
A. Rough texture B. Smooth, tender texture C. Watery D. All of the above

___ 8. The type of cheese with or without gas holes.

A. Hard B. Semi-hard C. Soft D. Watery

___ 9. It is ripened totally with molds and bacteria.

A. Hard B. Semi- hard C. Soft D. Watery

___ 10. An unripened cheese but ripened with bacteria.

A. Hard B. Semi- hard C. Soft D. Watery

GENERALIZATION:

The term “dessert” can apply to many confections such as cakes, tarts, cookies, biscuits,
gelatins, pastries, ice creams, pies, puddings, custards, and sweet soups. The fruit is also commonly
found in dessert courses because of its naturally occurring sweetness.

APPLICATION:

Give at least three (3) ingredients needed in preparing the types of dessert given below:

1. Custard
2. Gelatin

References:

1. Book: Cookery 9 K-12 Learning Module pp.175-177

2. Online Reference: http://justfunfacts.com/interesting-
facts-about-desserts/

PREPARED BY:

FRIA B. CANLAS
BONA VANESA P. ATIENZA
PASAY CITY WEST HIGH SCHOOL

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 MODULE CODE: PASAY-TL9E-Q4-W1

Name: ___________________________________________________ Date: ______________________

Name of Teacher: _______________________________________ Section : ___________________

DEPARTMENT OF EDUCATION-NATIONAL CAPITAL REGION

NATIONAL CAPITAL REGION
SCHOOLS DIVISION OF PASAY CITY

MODULE IN TLE-HE 9 (COOKERY)

FOURTH QUARTER/WEEK 1/DAY 4

Objective: Classify the types of desserts and their characteristics.

Lesson/Topic: Perform Mise En Place

Subtopic: Classification/ Types of Desserts and their Characteristics (Puddings, Fruit Cobblers,
Frozen Dessert)

LEARN BY HEART

Here are the last classifications/types of desserts.

E. Puddings

Puddings are relatively simple to prepare and vary with sauces.

These are classified as:
1. Cornstarch pudding sometimes called blancmange
2. Rice pudding
3. Bread pudding

Characteristics of Pudding
attractive appearance
excellent consistency
well-blended flavor
firmness of shape
• an accompanying sauce to add interest

F. Fruit Cobblers

These are not fruit pies.

They have a depth of two or three inches and are topped with
biscuit dough rather than being made with pie crust.
They may be served either hot or cold.

G. Frozen Desserts

1. Ice cream - a smooth frozen mixture of milk, cream, sugar, flavorings, and sometimes eggs.
2. Sherbet and Ices - a smooth frozen mixture of milk, cream, sugar, flavorings, and sometimes eggs.
American sherbet contains milk and cream and sometimes egg white. The egg whites increase
smoothness and volume. Ice contains only fruit juice, water, sugar, and sometimes egg white.
3. Frozen Soufflés and Frozen Mousses - Made like chilled
mousses and Bavarians, whipped cream, beaten egg whites, or
both are folded to give lightness and allow to be still frozen in an
ordinary freezer.

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 MODULE CODE: PASAY-TL9E-Q4-W1

Name: ___________________________________________________ Date: ______________________

Name of Teacher: _______________________________________ Section : ___________________

LET’S DO IT!

Exercise 1
DIRECTIONS: Match the word in Column A with its description in Column B. Write the letter of the
correct answer on the blank provided for each item.

Column A Column B
___1. Frozen souffles and mousses A. Smooth frozen mixture of milk, cream, sugar, flavorings,
and sometimes eggs.
___ 2. American sherbet B. It contains milk and cream and sometimes eggs white.
___ 3. Ice cream C. Made with whipped cream, beaten egg whites, and
chilled.
___ 4. Cornstarch pudding D. It can be made out of bread and rice.
___ 5. Pudding E. It is also called “Blancmange.”

Exercise 2
DIRECTIONS: Rearrange the jumbled letters to reveal the correct word (s).

1. RIUTF BBOCSREL - ____________________

2. EGNAMCNALB - _______________________
3. ORFNEZ ERTSSED - ___________________
4. DDINGSPU - __________________________
5. TEBREHS - ___________________________

Evaluation

DIRECTIONS: Mark the statement with (✓) if the statement is correct and (X) if the statement is wrong.

___ 1. Puddings are very hard to prepare and vary with sauces.
___ 2. Fruit cobblers are fruit pies.
___ 3. Fruit cobblers may be served either hot or cold.
___ 4. Puddings are classified as cornstarch, rice, and bread puddings.
___ 5. Ice cream, sherbets and ices, and frozen souffles and mousses are kinds of frozen desserts.
___ 6. Frozen souffles and mousses can be made with whipped cream and beaten egg whites.
___ 7. Ice cream is a smooth frozen mixture of milk, cream, sugar, flavorings sometimes eggs.
___ 8. American sherbet contains milk and cream and sometimes egg white.
___ 9. Pudding has an excellent consistency.
___ 10. Fruit cobblers have a depth of two or three inches and are topped with biscuit dough rather
than made with pie crust.

GENERALIZATION:

The word “dessert” originated from the French word desservir, meaning “to clean the table.” Many
cultures have different variations of dessert. In modern times the variations of desserts have usually
been passed down or come from geographical regions.

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 MODULE CODE: PASAY-TL9E-Q4-W1

Name: ___________________________________________________ Date: ______________________

Name of Teacher: _______________________________________ Section : ___________________

APPLICATION: (Performance Task)

Make research around ten (10) amazing facts about desserts. Have it in your lecture notebook and
share it with the class.

References:

1. Book: Cookery 9 K-12 Learning Module pp.177- 179

2. Online Reference: http://justfunfacts.com/interesting-
facts-about-desserts/

PREPARED BY:

FRIA B. CANLAS
BONA VANESA P. ATIENZA
PASAY CITY WEST HIGH SCHOOL

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